Vijaya Verma, Nilesh Banarase, Pallavi Wadibhasme and Yogesh Pounikar
As a result of the rapid increase in human population, global food insecurity has emerged as a significant issue. Due to numerous health risks, it is necessary to develop safe natural preservatives in order to stop the spread of food poisoning mechanisms. It ought to be safe for people and animals as well as the environment. The goal of the current study was to evaluate the potential antimicrobial activity of Artocarpus heterophyllus Lam leaf extracts in petroleum ether, chloroform, acetone, ethanol and water against various food spoilage bacteria (Escherichia coli, Bacillus cereus) and fungi (Aspergillus niger HN-2).The antimicrobial activities and minimum inhibitory concentrations (MIC) of various plant extracts were determined using the agar well diffusion method. The experimental results clearly demonstrated its ability to limit the growth of tested microorganisms that are commonly responsible for food poisoning and spoilage. A petroleum ether extract showed inhibition of Bacillus cereus with a MIC value of 60 mg/ml, but did not inhibit Escherichia coli or Aspergillus niger HN-2 growth. Similarly, acetone extract showed inhibition of Escherichia coli with an MIC value of 80 mg/ml but was ineffective against Bacillus cereus and Aspergillus niger HN-2. In conclusion, the researchers will be engaged in the future to discover cutting-edge strategies for preventing food microbes to stop food spoilage through natural ways.
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